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GB 1886.106-2015 English PDF

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GB 1886.106-2015: National Food Safety Standard -- Food Additives -- Tamarind gum
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GB 1886.106-2015English89 Add to Cart 2 days [Need to translate] National Food Safety Standard -- Food Additives -- Tamarind gum Valid GB 1886.106-2015

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Basic data

Standard ID GB 1886.106-2015 (GB1886.106-2015)
Description (Translated English) National Food Safety Standard -- Food Additives -- Tamarind gum
Sector / Industry National Standard
Classification of Chinese Standard X40
Word Count Estimation 4,444
Date of Issue 2015-11-13
Date of Implementation 2016-05-13
Regulation (derived from) National Health and Family Planning Commission Announcement No
Issuing agency(ies) National Health and Family Planning Commission of the People's Republic of China

GB 1886.106-2015: National Food Safety Standard -- Food Additives -- Tamarind gum

---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
(National Food Safety Standard Food Additive tamarind gum) National Standards of People's Republic of China National Food Safety Standard Food Additives tamarind gum Issued on. 2015-11-13 2016-05-13 implementation People's Republic of China National Health and Family Planning Commission released National Food Safety Standard Food Additives tamarind gum

1 Scope

This standard applies to leguminous tamarind genus (TamarindusindicaL.) Endosperm of the seed as the main raw material, dispersion, Shen Drop, heating, cooling crystallization, centrifugation, drying, crushing, and other major food processing technology made of tamarind gum additives.

2 Technical Requirements

2.1 Sensory requirements Sensory requirements shall comply with the requirements of Table 1. Table 1 Sensory requirements Project requires test methods White to light brown color State powder Almost no odor or smell slightly a little special odor Take the right amount of sample is placed in a clean, dry white porcelain dish, natural Color and light to observe the state and smell the odor 2.2 Physical indicators Physical and chemical indicators should be consistent with the provisions of Table 2. Table 2. Physical and chemical indicators Item Index Test Method Loss on drying, w /% ≤ 14.0 GB 5009.3 Residue on ignition, w /% ≤ 5.0 GB 5009.4 Protein, w /% ≤ 3.0 GB 5009.5 Heavy metals (Pb)/(mg/kg) ≤ 20.0 GB 5009.74 Arsenic (As)/(mg/kg) ≤ 3.0 GB 5009.76 Lead (Pb)/(mg/kg) ≤ 10.0 GB 5009.12 2.3 Microbiological Microbial limits shall conform to Table 3. Table 3 microbiological limits Project Limited test methods Cfu/(CFU/g) ≤ 10000 GB 4789.2 Coliform/(MPN/g) ≤ 3.0 GB 4789.3 5102- 601􀏕 6881

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